Archives for June 2015

These brownies are flaming good. Literally. The last part of the recipe requires you to broil the brownies to get the marshmallows nice and toasty looking. They only need 1 minute to broil and they are ready. But I got distracted and left them in the oven for 3-5 minutes. When I went to get them, surprise! They were on fire. My first thought was to grab some water, but I put so much time and effort into these brownies, I wasn’t about to demolish them because of a semi-raging fire. Luckily the flames went out quickly and I was greeted by the shrill tones of the smoke detector, which I promptly ripped off the wall. When all was said and done, my poor brownies were covered in a layer of ashy marshmallow. On the plus side, after I scraped it off, the brownies looked and tasted great. Lesson of this story? Just because your recipe doesn’t go quite as planned don’t freak out. Sometimes it will turn out even better!

Here are some more surprises from my Vegan S’mores Fudge Brownies: they are gluten-free, they contain roasted beets, and the base of the batter is black beans! However, these brownies taste just as good as any brownie made with wheat flour and dairy products. No one would ever suspect they have veggies and legumes in them!

Can you handle how good this looks? I for one cannot. I must admit that real steak has never appealed to me, even in my meat eating days, but this cauliflower cheese steak gets me salivating like a hungry dog. I was never a humongous fan of cauliflower, but once I became vegan and realized how nutrient-dense and versatile it is (I mean, Creamy Vegan Cauliflower Alfredo Sauce for crying out loud, not to mention it makes a great pizza crust) I actually get cravings for it on a regular basis. Then there’s cheese… Oh sorry, did I need to go on? Yes, there’s super yummy Daiya Cheddar Cheese shreds all over this dish. And scallions. And a few seasonings. Wham bam boom you’re done!

Although I do create the majority of my own recipes, I can’t entirely take credit for this one. For my birthday last month my friend Salina gave me a beautiful vegetarian cookbook called The Forest Feast. Many of the recipes are vegan as well, and Salina knew it would be easy for me to veganize the recipes that contain dairy in them. She was right!

Do you ever look at your dog (or a friend’s dog, or a dog at the park) and think He looks so happy. I want to come back as a content dog in my next life! With all the research and studies being done on the science of happiness lately, you don’t need to wait until you’re next life. You can be happy right now.

Today I watched a documentary titled, simply enough, Happy. This 2011 film is directed by Roko Belic and follows happy people all over the world to find out what makes them so gosh darn happy. It’s an inspiring, feel good watch and I’ve jotted down the 10 key points of this film to help you get started.

1. 50% of our happiness levels are determined by our genes. This is called our genetic setpoint.

“Most of us are born with a certain range of happiness that we fall in most of the time.” -Sonja Lyubamirsky, PhD. Professor of Psychology at UC Riverside

The rest of the pie has to do with circumstances (job, social status, age, etc.) and intentional activity (aka what you do). The great part about the intentional activity is that you get to choose what that is. You can change your actions.

So you better use it or lose it – in this way, the brain is similar to any muscle in your body. Find experiences that release dopamine, the neurotransmitter in the brain that is responsible for feelings of pleasure and happiness. The best way to do that is through physical activity. Studies show that aerobic exercise is the best releaser of dopamine, especially if you do it in novel ways. Examples: exploring outdoors, playing sports, or just playing in general.

I like pumpkin. I like chocolate (understatement). I like brownies. So my little, tiny, genius mind thought “Why not put them all together?” Before I even came up with the recipe, I just knew it would be tasty. It had to be. How could it not? Well, they came out perfectly – just a tad of crunch on the outside, gooey melted chocolate on the inside, and the thick, moist pumpkin that gives it all a great consistency. There are some recipes that I make one time and I’m good. But this is a recipe that I intend to make again and again. It’s yummy, easy to make, gluten free, vegan, and as close as you can get to healthy when it comes to brownies.

Plus, look at that color! Just beautiful. These will make great treats during Halloween time, but trust me, you need to try these brownies now. RIGHT NOW.

The beautiful creation you see above is from the delicious food truck in Austin, Texas called Bon Vonish, run by the very talented Chef Craig. The menu changes daily, based on what local and seasonal ingredients are available, and everything is vegan and often gluten free. Appetizers, side dishes, main course, brunch, desserts – this food truck has it all. And Craig does a wonderful job of showcasing the beauty and versatility of plant based dishes with his unique touch.

On the rainy day my friend and I visited, there was comfort food (mac & cheese), kolaches, pizza, salad, a chocolate mousse pie, and more! There’s something for everyone, vegan and non-vegan alike. What I like about Bistro Vonish is that anyone can enjoy it regardless of their food lifestyle. It’s tasty, filling, healthy, and each dish looks like a piece of art!

HEY THERE! I’M JILLIAN.

I live along the border of Mexico in the Rio Grande Valley of Texas and create cruelty-free recipes that are delicious! I'm here to show you that it's easy to follow a plant based lifestyle. Not only are the health and beauty benefits noticeable, but it creates a more sustainable planet and keeps our animal friends safe & happy. I also love books, music, dark chocolate, and the great outdoors. LEARN MORE…

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